Preparation:
***A VERY HOT CHILI***
INGREDIENTS
2 pounds lean ground beef 6 cloves garlic 1 can (four
ounces) diced green chilies (Casa Fiesta brand) 1 can
(four ounces) nacho-sliced jalapeno peppers (Casa
Fiesta brand) 6 TBS chili powder 1 can (six ounces)
Hunt's tomato paste 1 can (sixteen ounces) diced
tomatoes 1 TBS balsamic vinegar 1 TBS Extra-Virgin
olive oil 1 can (twenty one ounces) Bush's Best pinto
beans, drained 1 whole bay leaf 3 ts ground cumin 1 ts
salt 1 ts pepper 2 TBS brown sugar 1 large yellow
onion weighing about one pound
PREPARATION
Dice onion, and puree garlic. To puree garlic, put a
clove under a knife blade, hit the blade, which will
remove the peel, then dice the clove, add a little
salt, and crush the diced clove under the blade of a
heavy knife until pureed.
Saute onions in olive oil; when onions clear, add
garlic puree. Stir quickly (less than a minute) to
avoid onions browning. Remove sauteed onions and
garlic from skillet. Brown beef in skillet; drain
well. Add sauteed onions and garlic, stir quickly,
then pour into crockpot. Add all other ingredients
and stir. Cook eight hours on low, four hours on high.
OPTIONAL: Best cooled and re-heated. Garnish with
grated sharp Cheddar cheese and sliced green onions;
serve with corn chips.
To use dried instead of canned beans, soak two and
two-thirds cups
(one pound) pinto or kidney beans overnight in three
times their
volume of water. Add salt to the water the next
morning, and
slowly bring to a boil. Boil ten minutes, cover,
and let simmer
for two hours until beans are tender. Drain before
using in
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